Ingredients
The following ingredients have 4 Servings
- 1 cup heavy cream
- 1 1/2 cup sugar
- 1/2 cup Butter
- 1/4 cup Corn Syrup
- 1/4 cup Water
- 1/2 tsp Vanilla Extract
- 1/2 tsp Course Sea Salt
Instruction
- Spray with non stick spray and line an 9×5 loaf dish with parchment so that excess paper comes up the sides.
- Cut up butter into slices and combine with cream and microwave 1-2 minutes until butter is melted.
- In the medium to large saucepan, combine the sugar, corn syrup, and water.
- Stir just until the sugar is moistened and uniform, being careful not to splash sugar on sides.
- Heat over medium heat until the mixture comes to a boil.
- Cover with a lid for 1 minute (this helps wash any sugar on sides back in).
- Remove lid and do not stir the after this point.
- Place the pot with the sugar mixture over medium to medium-high heat.
- Let the sugar syrup come to a boil without stirring.
- Cook until mixture reaches 320, the syrup will begin to darken slightly.
- Turn off the heat and slowly add the warm cream and butter mixture a little at a time while gently whisking (will bubble violently).
- Turn burner back on to medium-high.
- Let the caramel come to a boil and reach 240 without stirring.
- Remove from heat and whisk in the vanilla.
- Pour into the prepared pan.
- Cool 20 to 30 minutes then scatter the salt over the caramel.
